A good eggplant is hard to find

I've always dreamed of a non-bitter eggplant and I finally found one tonight.  Unfortunately, I don't know why it was so deliciously not bitter.  Last year I grew small eggplants, assuming that freshness was my problem.  WRONG!  Those little eggplants fresh from my garden were the most bitter eggplants I've ever had.  I will say that tonight's eggplant was a beautiful, shiny, unblemished specimen from Sprouts grocery store.  I'll try them again to see if they have the right producer.  Here's an awesome use of my yummy eggplant.

Ratatouille 

3 Tbs olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 bay leaf
1 small eggplant, cut into ½ inch cubes
1 zucchini, cut in half lengthwise and thinly sliced
1 red bell pepper, diced
1 ¼ cup chopped tomatoes (I used grape tomatoes cut in half)
1 tsp kosher salt
½ cup fresh basil, chopped
pepper

In large skillet over medium-low heat add oil, onion, garlic, and bay leaf.  Stir occasionally until onion softens.  Do not allow garlic to overcook.

Add eggplant and cook for 8 minutes, stirring occasionally.  Stir in zucchini, red bell pepper, tomatoes and salt.  Cook over medium heat for 5-7 minutes until vegetables are tender.  Remove from heat and stir in basil.  Add pepper to taste.  Parmesan cheese would be a nice topping.